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🍝 Tagliatelle with Salmon in Tomato-Cream Sauce

712 kcal · 25 min · 4 servings

Ingredients

• 250 g salmon (fresh)
• 2 tbsp olive oil
• 2 shallot(s)
• 2 garlic clove(s) (possibly more)
• 200 ml white wine, dry
• 200 ml vegetable broth
• 1 small can(s) tomatoes, chunky (approx. 400 g)
• 2 tsp tomato paste
• to taste salt and pepper
• 0.5 lime(s), juice from it
• 200 ml cream
• 500 g tagliatelle (or other ribbon pasta)
• 1 tsp dill (chopped)
• 2 tbsp parsley, chopped
• some fleur de sel (for sprinkling)

Instructions

1. 1. Cut the salmon into small cubes.
2. 2. Fry the cubes briefly in olive oil until lightly browned on all sides.
3. 3. Remove the fish from the pan and set it aside.
4. 4. Add the finely chopped shallots to the same pan.
5. 5. Sauté the shallots briefly until soft and translucent.
6. 6. Press two garlic cloves directly into the pan.
7. 7. Deglaze everything with white wine.
8. 8. Reduce the wine by half.
9. 9. Add the vegetable broth.
10. 10. Let the mixture simmer gently for about 5 minutes.
11. 11. Add the canned tomatoes.
12. 12. Add the tomato paste.
13. 13. Season the sauce generously with salt and pepper.
14. 14. Squeeze the juice of half a lime into it.
15. 15. Taste the sauce.
16. 16. Press in another garlic clove if needed.
17. 17. After about 5 minutes, pour the cream into the pan.
18. 18. Return the prepared salmon to the sauce.
19. 19. Let the mixture come to a brief boil.
20. 20. Add the previously cooked tagliatelle pasta directly into the sauce.
21. 21. Let the pasta sit briefly to absorb the flavors.
22. 22. Sprinkle the finely chopped dill over the pasta.
23. 23. Sprinkle the finely chopped parsley over the pasta.
24. 24. Top with a little fleur de sel (fine sea salt).
25. 25. Serve the dish immediately.

Nutrition per serving

• kcal: 712
• Protein: 27 g · Fett/Fat: 36 g · Carbs: 63 g